Food science Food science Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1-0.3 % of dry weight). They are not present in the endosperm (the part of cereal grain that is used to make white flour), which means that alkylresorcinols can be used as 'biomarkers' for people who eat foods containing wholegrain wheat and rye, rather than cereal products based on white flour. ...more on Wikipedia about "Alkylresorcinols"
Biological engineering (also biosystems engineering and bioengineering) is a broad-based engineering discipline that deals with bio-molecular and molecular processes, product design, sustainability and analysis of biological systems. Generally, bioengineering encompasses other engineering disciplines when they are applied to living organisms (e.g., prosthetics in mechanical engineering). Bioengineering is often synonymous with biomedical engineering, though in the strict sense the term can be applied more broadly to include food engineering and agricultural engineering. Biotechnology also falls under the purview of the broad umbrella of bioengineering. ...more on Wikipedia about "Bioengineering"
Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelize. ...more on Wikipedia about "Caramelization"
An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, mayonnaise, the photo-sensitive side of film stock, and cutting fluid for metalworking. In butter and margarine, a continuous lipid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared. ...more on Wikipedia about "Emulsion"
Enzymatic browning is a chemical process involving polyphenol oxidase or other enzymes that create melanins, resulting in a brown color. Enzymatic browning is an important color reaction in fruit, vegetables, and seafood. Enzymatic browning of fruits and vegetables creates heavy economic losses for growers. ...more on Wikipedia about "Enzymatic browning"
Ethyl para-hydroxybenzoate, also called ethylparaben, is an ethyl 4-hydroxybenzoate, ethyl ester of p-hydroxybenzoic acid. Its formula is HO-C6H4-CO-O-CH2CH3. It is used as a preservative. As a food additive, it has E number E214. ...more on Wikipedia about "Ethyl para-hydroxybenzoate"
In its strictest sense, fermentation (formerly called zymosis) is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes. Fermentation yields lactate, acetic acid, ethanol, or other reduced metabolites. ...more on Wikipedia about "Fermentation" Don't hesitate to contact stuff on http://www.shortopedia.com
Flavor ( AmE) or flavour ( CwE) is the sensory impression of a food or other substance. It is determined by the three chemical senses of taste, olfaction (smell), and the so-called trigeminal senses, which detect chemical irritants in the mouth and throat. ...more on Wikipedia about "Flavor"
Flavouring ( CwE) or flavoring ( AmE) is a product which is added to food in order to change or augment its taste. ...more on Wikipedia about "Flavouring"
Food additives are substances added to food to preserve it or improve its flavor and appearance. ...more on Wikipedia about "Food additive"
A food coloring is any substance that is added to food to change its color. ...more on Wikipedia about "Food coloring"
Food engineering is a sub-discipline of food science, dedicated to the engineering processes related to food production, particularly industrialized foods. Food engineering can also be considered as chemical engineering applied to foods and biomaterials. Genetic engineering of plants and animals is not normally the work of a food engineer. ...more on Wikipedia about "Food engineering"
Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition. ...more on Wikipedia about "Food science"
Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. ...more on Wikipedia about "Food technology" This text is made for www.shortopedia.com
Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. ...more on Wikipedia about "Functional food"
Homogenization is a term used both in agricultural science and in cell biology. ...more on Wikipedia about "Homogenization"
Lactobacillus or lactic acid bacteria is a genus of Gram-positive facultative bacteria, named as such because most of its members convert lactose and other simple sugars to lactic acid. They are common and usually benign — indeed, necessary — inhabitants of the bodies of humans and other animals - for example, they are present in the vagina and the gastrointestinal tract, and are an important genus of the gut flora. Many species are prominent in decaying plant material. The production of lactic acid makes its environment acidic which inhibits the growth of some harmful bacteria. Some Lactobacillus species are used industrially for the production of yogurt, sauerkraut, pickles, and other fermented foods, such as silage. Sourdough bread is made using a "starter" which is a symbiotic culture of yeast and lactobacteria growing in a water and flour medium. Some yogurt drinks contain Lactobacillus bacteria as a dietary supplement. Korean kimchi is also made using lactobacillus fermentation techniques. Many lactobacilli are unique among living things in requiring no iron and having extremely high hydrogen peroxide tolerance. ...more on Wikipedia about "Lactobacillus"
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor. ...more on Wikipedia about "Maillard reaction"
Mother of vinegar is a slime composed of yeast and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar. ...more on Wikipedia about "Mother of vinegar"
Non-enzymatic browning is a chemical process that produces a brown color in foods without the activity of enzymes. Melanins and other chemicals are responsible for the brown color. Enzymatic browning likewise produces melanins, but through the action of enzymes. ...more on Wikipedia about "Non-enzymatic browning"
Nutraceutical is a combination of " nutritional" and " pharmaceutical" and refers to foods thought to have a beneficial effect on human health. ...more on Wikipedia about "Nutraceutical"
Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862. ...more on Wikipedia about "Pasteurization"
Pectin is a heterosaccharide derived from the cell wall of plants. Pectins vary in their chain lengths, complexity and the order of each of the monosaccharide units. ...more on Wikipedia about "Pectin"
Putrefaction is the decomposition of animal proteins, especially by anaerobic microorganisms. Decomposition is a more general process. It results usually in amines such as putrescine and cadaverine, which have a putrid odor. Material that is subject to putrefaction is called putrescible. ...more on Wikipedia about "Putrefaction"
Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further autoxidation. Oxidation primarily occurs with unsaturated fats by a free radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and obnoxious odors and flavors. These chemical processes may also destroy nutrients in food. Under some conditions, rancidity, and the destruction of vitamins, occurs very quickly. ...more on Wikipedia about "Rancidification"
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